Burgundy Coarse Multigrain Loaf

Burgundy Coarse Multigrain Loaf based on Vitason Burgundian Coarse

Ingredients

  • 5000 g - 50% Flour
  • 5000 g - 50% Vitason Bourgondisch Grof (Burgundian Coarse)
  • 200 g - 2% Fresh yeast
  • 5000 g - 50% Water approx.

Working method

  • Mix all ingredients into a smooth and well developed dough.
  • Dough temperature: approx. 26ºC.
  • Scale: dough pieces approx. 850 grams and rounding.
  • Dough proof: approx. 40 minutes.
  • Mould as a long loaf and place the dough pieces on a with rice flour prepared inserter or baking sheets.
  • Final proof: approx. 60-70 minutes.
  • Just before baking sprinkle with rye flour and incise as desired.
  • Baking: approx. 45 minutes at 220-230ºC with steam.